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4 ingredients. 5 minutes. 1 quick, healthy & delicious breakfast recipe! This “Avocado & Asparagus Stuffed Egg White Omelet” by Maria & Savannah of “BusyGirlsEatClean” in Las Vegas, Nevada is a great example of a wholesome breakfast idea; it’s simple to make, gluten-free, and check out this nutritional breakdown: 65% DV of fiber, a whopping 21.4 grams of protein, 26% DV of Vitamin A, and 46% of your daily recommended intake of Vitamin C! Not a bad way to start the day, eh? In addition, the fat content of this meal creation consists mainly of polyunsaturated fats, which are broken down most easily in the body, and used for great fuel throughout the day! Give this recipe a try, and share your thoughts with us by leaving a rating & comment below; we know you’ll enjoy it. Happy Cooking! – Tasty25 Staff

CALORIE COUNT: 412 Calories Per Serving; SERVING SIZE: 468grams.

What you need:

6 Asparagus stems

4 Egg whites

1 Avocado

1/4 Tsp. sea salt

Olive Oil (For Frying Omelet)

Directions: (Approximate cook time: 5 minutes; Servings: 1.)

Turn on your stovetop to medium-high heat.

Next, chop asparagus finely by hand, or in an express food processor; then mix with egg whites and sea salt in a medium-sized bowl.

Lightly grease a small frying pan with olive oil, and begin frying the egg white, asparagus, and salt mixture.

When the omelet is firm but not yet fully cooked, slice your avocado into strips, place on top of the omelet, and with a spatula fold one side of the omelet over the avocado slices; then double fry the omelet again on both sides with the avocado inside. Serve immediately.

Eat & enjoy!

Thanks Maria & Sav for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

A healthy, balanced breakfast is ESSENTIAL to kickstarting a food conscious day! It’s important to get our metabolisms going early, and replenish our bodies with good fuel. These Healthy Blueberry Pancakes with Coconut Cream submitted by Yelitza Velazquez of Plymouth, Connecticut feeds 5-6 people at a low 240 calories per serving, contains a whopping 9 grams of protein per serving, and they’re packed full of fiber, calcium, and Vitamin C! Let us know what you think by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

CALORIE COUNT: 240 Calories Per Serving; SERVING SIZE: 105 grams.

What you need:

Ingredients for pancakes

1 Cup multigrain pancake mix

1/4 Cup oats

1/2 Cup blueberries

2/3 Cup 2% milk

2 Tbsp. banana

1 Tbsp. ground flax seed

3 Tbsp. water

Ingredients for coconut cream

1 Cup fresh coconut

1/2 Cup almonds

2 Tbsp. honey or agave nectar

2 Tbsp. chia seeds

1 Tbsp. water

Directions: (Approximate cook time: 15 minutes; Serves 5-6.)

Preheat a non-stick skillet or griddle to medium/medium-low heat.

Next, mix all of your pancake ingredients in a medium-sized bowl.

Pour batter onto your preheated skillet or griddle, until you see bubbles on the top (3-4 minutes); Then, flip the pancake to other side, cooking for 1-2 minutes.

Remove from skillet/griddle, and set aside.

Next, mix all of your coconut cream ingredients in a food processor or blender, and serve over pancakes while hot.

Spring brings us a new healthy & delicious recipe that’s great to eat for any meal! Check out this 5-Minute Açaí Super Foods Bowl submitted by our Tasty25 contributor Amber Constant of New Orleans, Louisiana; a tasty blend of granola, fresh berries, bananas, and the wonderful açaí fruit! This yummy bowl feeds 2 people at 298 calories per serving, contains 34% of your daily recommended intake of dietary fiber, and it’s absolutely packed full of Vitamin’s C, B6 & B12! Make sure to let Amber know what you think by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

Quick Fact: Anthocyanins and flavonoids are powerful antioxidants that help defend the body against life’s stressors, and the açaí berry is full of them! They also play a role in the body’s cell protection system. Free radicals are harmful byproducts produced by our bodies; eating a diet rich in antioxidants lessens the destructive power of free radicals, and may help reduce the risk of some diseases, such as heart disease and cancer!

CALORIE COUNT: 298 Calories Per Serving; SERVING SIZE: 219 grams.

What you need:

1/3 Cup 2% milk

1/2 Cup banana

1 1/2 Cup frozen berries

1 1/2 Tbsp. açaí berry freeze dried powder

1 1/2 Tsp. maca powder

1 Tbsp. cacao powder

1/2 Cup raw organic granola

1/4 Tsp. baking powder

Optional Toppings:

Fresh blueberries, blackberries, or strawberries

Honey

Chia seeds

Hemp seeds

Dried fruit

Directions: (Approximate cook time: 5 minutes; Serves 2 adults.)

Take a medium-sized glass bowl, and stick it in the freezer to remain cold during the preparation process.

Love begins bright & early in the kitchen, with a healthy & delicious recipe to kickstart your day! Check out these Healthy Plantain Pancakes submitted by Tasty25 contributor Amber Constant of New Orleans, Louisiana; I mean, fresh, warm hotcakes, topped cold, fresh fruit and nuts… Need we say more? This yummy meal feeds 2 people at a low 240 calories per serving, contains only 3.4 grams of fat, and they’re packed full of Vitamin’s A, C, B6 & B12! Make sure to let Amber know what you think by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

CALORIE COUNT: 240 Calories Per Serving; SERVING SIZE: 243 grams.

What you need:

1 Large, semi-ripe Plantain

1 Large egg

1/2 Cup egg whites

1 Tbsp. macadamia nut powder

1 Packet Stevia

1 1/2 Tsp. alcohol-free vanilla extract

1 Tsp. cinnamon

1 Tbsp. all purpose baking flour

1/4 Tsp. baking powder

2 Tbsp. 2% milk

1/8 Tsp. sea salt

Coconut or Olive Oil (For Coating Skillet/Griddle)

Directions: (Approximate cook time: 10 minutes; Serves 2 adults.)

Preheat a cast-iron skillet or griddle to medium/medium-low heat.

Next, mix all of the wet ingredients in a medium-sized bowl together; Do the same with the dry ingredients in another medium-sized bowl.

Then, mix both wet & dry ingredients together evenly; Make sure it isn’t lumpy. (Amber’s Tip:“I threw everything into my blender, and once the batter was evenly mixed, I used it to pour each pancake. Also, the batter for this recipe will be on the thin side, so make sure griddle or skillet is hot & sprayed with oil when the batter is added!”)

Pour batter onto preheated skillet or griddle, until you see bubbles on the top (3-4 minutes); Then, flip the pancake to other side, cooking for 1-2 minutes.

Remove from skillet/griddle, and serve hot. (Feel free to top with fresh fruit & nuts!)

2012 was a SPECTACULAR year for our food conscious community, and we’re starting the New Year right with an awesome new breakfast recipe! Check out these healthy & delicious 15-Minute Cinnamon Oatmeal Pancakes submitted by Tasty25 contributor Amber Constant of New Orleans, Louisiana; they’re guilt-free, warm, fluffy pancakes, packed with dietary fiber, calcium, and complex carbohydrates! This 327-calorie recipe is a food conscious way to get your metabolism going in the morning, and make a healthy & delicious meal worthy of Tasty25 stardom. Let us know how they taste by leaving a rating & comment below, and we hope you enjoy! Happy Cooking! – Tasty25 Staff

Every recipe has a story! Amber shared hers with us: “The reason why I use a mixture of regular oats and steel cut oats is because steel cut oats are less processed, thus retaining more of its nutrition. Also, to spice it up, I added Crofters Natural Berry Jelly on each pancake layer, plus fresh cut D’Anjou Pears on top with chia seeds, coconut, raw agave nectar, and pumpkin seeds. So yummy!” –Amber

CALORIE COUNT: 327 Calories Per Serving; SERVING SIZE: 2 Adults

What you need:

1/3 Cup organic oats

2/3 Cup organic oatmeal

1/2 Cup almond flour

1/8 Cup organic flax-meal

1 Egg

3/4 Cup 2% milk

1/8 Cup apple juice

1 Stevia packet (2 gram packet)

1 Tsp. baking powder

1/2 Tsp. vanilla

3/4 Tsp. cinnamon

1/4 Tsp. sea salt

1/4 Tsp. nutmeg

*If you want this recipe to be gluten free,make sure the oats you buy are certified gluten free. If you want it to be vegan, replacethe egg with a “chia or flax egg”.

Directions: (Approximate cook time: 15 minutes; Serves 2 adults.)

Put your oats in a food processor or blender, and grind them as finely as possible until it resembles a flour. (Some of the steel cut oats will still be somewhat coarse.)

Next, heat a nonstick frying pan over medium to medium-high heat.

Put all of your dry ingredients together in a bowl, and whisk just enough until its all evenly mixed; Do the same with all of your wet ingredients in a different bowl.

Apply coconut oil or olive oil spray if necessary onto hot pan or griddle, then ladle 1/3 cup of batter onto it; Wait until you see bubbles on the top on the pancake and dry edges, then flip. Repeat this process until all of the pancake are done; serve immediately.

Eat & enjoy!

Thanks Amber for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Breakfast with a spicy kick? Count us in! Check out this healthy & delicious Spicy Breakfast Spinach Wrap submitted by Angela Hentges of Arlington, Texas; fluffy egg whites, diced veggies and lettuce, all rolled into a spinach tortilla! This 233 calorie meal is a great way to get your metabolism going, and kick-start your body to take on the day. Let us know your thoughts about this awesome recipe by leaving a rating & comment, and we hope you enjoy! Happy Cooking! – Tasty25 Staff

Every recipe has a story! Angela shared hers with us: “I got tired of eating cereal and oatmeal for breakfast all the time, and eggs alone became boring; so I decided to turn a boring vegetable omelet into a tasty healthy wrap! I like the spinach wrap more than the regular white flour wraps because they’re more healthy, and also I’m part Asian, so I like my food spicy!” –Angela

CALORIE COUNT:233 Calories Per Serving; SERVING SIZE:1 Adult

What you need:

1 12-inch Spinach tortilla wrap

2 Egg whites

2 Slices of white onion (Diced)

2 Slices white mushroom (Diced)

1/2 Cup tomato (Diced)

1 Cup lettuce

1/4 Cup reduced-fat shredded mexican cheese

1 Tbsp. chili powder

1 Tomato, sliced

Olive oil

Black pepper

Directions: (Approximate cook time: 15 minutes; Serves 1 adult.)

First, take your spinach wrap, lay it on a flat surface, then take the Tbsp. of chili sauce and even distribute the sauce around the surface of the wrap.

Heat a skillet on the stove at medium heat; Add a small olive oil onto the skillet.

Dice the mushrooms, tomato, and onion into smalll squares. When skillet is ready, lightly sauté the diced vegetables and sprinkle a little bit of pepper on them.

Sauté vegetables until mushrooms are tender; Remove vegetables off the skillet and place on a plate to the side.

Add your egg whites onto the skillet, allowing the bottom of the egg whites to cook. While its cooking, take the shredded cheese and sprinkle it on top of the egg whites evenly. When the bottom of the egg whites are firm, flip the entire egg mixture over like a pancake to cook the other side.

Once the egg whites are done, lay them on top of the spinach wrap. Take your sautéed vegetables and distribute evenly over the egg whites. Then take a handful of lettuce leaves and lay them evenly ontop of the vegetables until everything is covered.

Fold the two bottoms of the wrap inside, and then take the right side of the wrap and slowly roll it in tightly to keep in the egg whites, veggies, and lettuce. Roll until the entire wrap is closed and you can’t see any of the ingredients inside; Then Take a knife and cut the wrap in half and serve immediately.

Eat & enjoy!

Thanks Angela for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Another tasty breakfast recipe for our food conscious community! Try out this Veggie Omelette w/ Avocado Salsa and Fruit Salad submitted by Hailey Pharmer from Irvine, California; this 430-calorie complete breakfast is exactly what you need to kickstart your day in a dynamic way! Plus, you’re getting well over 100% of your Vitamins A & C! Let us know your thoughts about this awesome recipe by leaving a rating & comment, and we hope you enjoy! Happy Cooking! – Tasty25 Staff

Every recipe has a story! Hailey shared hers with us: “I learned about eating clean almost a year ago, and I’m constantly learning more & trying new ideas! This recipe I created was inspired by my desire to cut out processed foods, and also by my love for a hearty, healthy breakfast each morning!” –Hailey

What you need:

For the omelette:

3 egg whites

1 cup kale (Roughly chopped; About 3 kale leaves)

¼ cup red bell pepper (Roughly chopped)

¼ cup Tomatoes (Roughly chopped)

¼ cup green onion (Roughly chopped)

1 garlic clove (Finely chopped)

2 Tbsp. white onion (Chopped)

2 Tbsp. olive oil

Black pepper (To taste)

Red pepper flakes (To taste; Optional)

For the avocado salsa:

½ Cup avocado

¼ Cup red roma tomato, chopped

2 Tbsp. purple onion, finely chopped

1 Tbsp. fresh cilantro, chopped

For the fruit salad:

3-4 Strawberries, chopped

½ Kiwi, peeled and chopped

½ Small mango, peeled and chopped

4 Raspberries

1 Tbsp. shredded coconut

Directions: (Approximate cook time: 15 minutes; Serves 1 adult.)

Beat egg whites in a small bowl; Sauté the vegetables in 1 Tbsp. of olive oil over medium heat (Only about 2-3 minutes) Sauté just until soft and brightly colored, then set aside.

Heat the other 1 Tbsp. of olive oil in a small frying pan over medium heat, pour eggs into the pan, add black pepper, and cover; Cook until lightly browned on bottom and flip.

Add ½ of the vegetables mixture to one half of the omelet, then fold the other half of the omelet over the top; Let sit for 30 seconds to 1 minute with the heat off; Add the other half of veggies on top of omelet.

To prepare the avocado salsa, in a small bowl, mix your red tomato, purple onion, cilantro and lemon juice; With a large spoon, carefully spoon avocado out of the skin. Spoon tomato mixture onto the avocado, serve next to the omelet, and sprinkle with red pepper flakes.

Serve the omelet & avocado salsa with the fruit salad.

Eat & enjoy!

Thanks Hailey for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.